Bacon Stuffing Bomb
I’ve seen loads of versions spring up on the web and several varieties have passed along the judges table at our own Grillstock ‘King of the Grill’ competition too.
I decided to put a twist as a side dish for a roast chicken and make one using sage & onion stuffing with chipolatas as the filling.
- 12 rashers of good, thick streaky bacon
- 5 chipolatas
For the stuffing:
- 100g (2oz) butter
- 2tbsp oil
- 2 large chopped onion
- 200g (8oz) breadcrumbs (about half a white loaf)
- 2tbsp chopped fresh sage
- salt and pepper
Make the stuffing as follows
- If you are making fresh breadcrumbs, whizz up half a sliced white loaf in a food processor
- Heat the butter and oil, and cook the onion until softened. Stir in the breadcrumbs, sage and seasoning.
- Allow to cool thoroughly
Now for the bomb itself:
- Construct a square bacon weave sheet with 6 rashers of bacon running each way – here are good instructions to show you how – there are loads more if you google it.
- Put half the stuffing in the middle of your bacon weave and push 4 or 5 chipolatas in lengthways
- Put the rest of the stuffing on top and form into a rough cylinder shape
- Gently push the stuffing to one edge of your weave sheet
- Carefully and tightly roll the weave so the join in at the bottom
- Place in a roasting tin and put on the smoker at 300F or 150C for around 2 hrs. Half way through cooking, pour out the excess oil. You can cook in the oven the same way.
- Gently lift out of the tray onto a chopping board and slice with a serrated knife